YIELD: 4 servings 2 heads cos (or Romaine) lettuce 12 baby carrots Curry sauce: 1 onion, chopped 1 red bell peppers, diced 2 apples, seeded, chopped pinch curry powder pinch saffron 1 1⁄4 cups vegetable stock Carrot Gateau:1lb. 4oz. large carrots 1 Tbsp. clear honey 1oz. fresh basil, chopped 1⁄2 oz. fresh tarragon, chopped 3 garlic cloves, chopped 5 Tbsps. heavy cream, divided 8 oz. Emmenthal Swiss cheese, grated 3 eggs Garnish: 1 tsp. butter 6 cherry tomatoes, peeled, halved 3 baby ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.